I’m never without sheets of frozen puff pastry, which means a tempting meal can be pulled together with whatever veges or cheese are on hand.
Serves: 4
INGREDIENTS
1 sheet pre-rolled butter puff pastry (25cm x 25cm)
2 tablespoons basil pesto
tablespoons fine semolina
6 medium vine tomatoes
250 grams fresh mozzarella in whey, well drained
sprigs fresh rosemary
olive oil, for brushing
½ cup freshly grated parmesan cheese
sea salt and ground pepper
salad leaves, to serve
METHOD
Preheat the oven to 180°C fan bake.
Cut the pastry into 4 even squares and roll out each piece until it’s much thinner.
Place on a lined baking tray, then smear with the pesto and sprinkle over the semolina, taking both right to the edges. Slice the tomatoes thinly and lay on paper towels to absorb excess moisture.
Slice the mozzarella thinly and lay over the pesto. Add some sprigs of rosemary and the tomatoes. Brush with a little olive oil, and season with salt and pepper. Sprinkle over the parmesan and a little more rosemary.
Bake for 20–25 minutes until the pastry is crisp on the base and the cheese is melted and gooey. Top with salad leaves to serve.
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